525,600 minutes…give or take a few months 

Not that anyone reads this…but I havent posted in over a year and I think I’d like to start again. It feels strange to just start back up without filling in the gap of time with some details. So much has happened. I’m a mom now. I think i’m contractually obligated to at least write up my birth story or they’ll hold my next pumpkin spice latte ransom. Personal stories to come, hopefully followed by some home improvement posts. In the meantime, here’s my son, Jett David Owen Gillespie.


There’s this one record store…

BIRU-WP-20160222T193704GMT-0600.jpgThere’s this one record store in the heart of SoCo. If you don’t know it’s there you might miss it, you have to go behind the building it’s in and enter from the alley, but if you’re the record collecting kind (as Josh and I are) then this is a place you want to go. It’s called Friends of Sound and if you can handle the little to no AC – you’ll be able to find some rad old albums. I hope you go check it out!


Summermoon = Heaven

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There are no words to properly describe how delicious the Mocha-moon (cafe mocha made with their secret moon milk) is, there’s a ton of laptop stands with comfy chairs and of course free wifi. Not to mention, their coffee is wood fired – which might be the most Austin thing I’ve ever heard. This gem doesn’t end up on many of the “things to do in Austin” lists, I think just because it’s far south on 1st street, but trust me – it’s worth checking out. So if you’re in the area…


What I’m reading 08/07/16


Since I read more than I do pretty much anything else, I like to share snippets of the books I’m reading with you all. Just little phrases that stick out to me.

You are easy to overlook. Slim and pale and so quiet. But now that I’ve studied your soft grey eyes and traced the fine bones of your face, now that I’ve kissed your pale pink mouth, I don’t want to look anywhere else. My gaze is continually drawn back to you. -The Bird and The Sword

Fried Cauliflower “Rice”

This recipe is legitimately one of the easiest things to throw together.

-Riced Cauliflower
-Frozen Pineapple
-Frozen Peas and Carrots
-Sesame oil
-Salt and Pepper
-Curry Powder
-Soy and or Teriyaki sauce

Throw the riced cauliflower, frozen pineapple, and frozen peas and carrots into a pan over medium/medium-high heat, with some toasted sesame oil and evoo. Stir as it cooks. Add salt & pepper, soy & teriyaki sauce to taste. When the cauliflower is almost done, move everything to the side and crack two eggs into the pan and scramble. Finally, add some curry powder at the end, mix through and serve.

Easy Peasy.


What I’m reading 08/04/16

Since I read more than I do pretty much anything else, I like to share snippets of the books I’m reading with you all. Just little phrases that stick out to me.

Anna’s eyes soften, and the stubborn tears begin to recede. The way she stands, the way she breathes, I know she wants to come closer. New knowledge fills up the air between us and neither of us wants to breathe it in. -Anna Dressed in Blood

Paleo (ohhhh don’t mind if I do)

If any of you have had the TERRIBLE TERRIBLE misfortune (like I have) of a doctor telling you that you have to stop eating gluten, you have my sincere sympathy. However, you also have my wonderful find of these incredible cassava and coconut tortillas by Siete. I found them at whole foods and I can’t say enough how much I like them. Give them a try, my lovelies.


Srsly? Tortillas are this easy? Yes

Learning how easy it is to make tortillas from scratch was one of those life defining moments for me. When you serve scratch made tortillas with something like fajitas, it makes a world of difference – the tortillas becomes the focal point instead of the after thought. If you need a tortilla press, this is the one that I have and I love it. It is, however, VERY heavy.

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1 3/4 cup ap flour (and a bit extra as needed)
3/4 tsp salt
1/4 tsp baking powder
4 tbsp cold butter
1/2 cup hot water (around 105 degrees)

-Mix all ingredients
-Knead for 3 minutes
-Rest for 15 minutes
-Divide into 10 pieces
-Press in a tortilla press (use plastic wrap on the tortilla press)
-Heat in a dry pan on medium high until cooked through about 1-2 minutes per side